Processing Mango

How to make Preserved Green Mango

Procedure:

1. Slice green mangoes, wash well.
2. Sprinkle with salt (not more than 10%, not less than 5% in equal amount of water).
3. Let stand overnight.
4. On the next day, add an equal amount of water and set aside for 2 weeks.

How to make Mango-Tomato Jam

Ingredients:

• Ripe mangoes
• Ripe tomatoes
• Sugar

Procedure:

1. The mango fruit is peeled and mashed after removing the seeds.
2. Blanch the tomatoes, remove the seeds and chopped finely.
3. Combine the mashed tomato and mango.
4. Add 1-1/2 cup sugar for every 2 cups of the mashed mixture. Then cook the mixture.
5. Cooking the mixture should be done until thick and transfer while hot to well sterilized jars and sealed tightly.
6. Boil again for 20 minutes.

How to make Mango Jam

Ingredient:

• 10 kilos or ripe or green mangoes
• 1/2 kilo refined sugar
• 1 teaspoon citric acid

Utensils:

• stainless knife
• basin
• laddle
• measuring cup/spoon

Procedure

1. Wash mangoes thoroughly to remove dirt.
2. Slice into tidbits.
3. Scoop the flesh using a spoon.
4. Scrape the pulp form the seeds using a knife. Mash with a fork. Measure.
5. Add an equal amount of sugar. Mix well.
6. Cook. Sit constantly.
7. Add .03% citric acid (1 and ½ tsp. for over 4 and 1/4 cups of mango pulp) when almost thick.
8. Continue cooking until temperature reaches 105 degrees Centigrade.
9. Pour hot jam in sterilized jars and leave 1/4 inch head space.
10. Cover tightly. Cool.

How to make Dried Sweet Mango

Procedure:

1. Slice the flesh of the fruit.
2. Add syrup little by little to make it absorb the sugar from 50°-60° Brix.
3. Add 0.2% sodium metabisulfite as preservative.
4. Dry in oven as in other sweetened preserves, at 54°C for 2 hours until the moisture is reduced to 16%.